title: The importance of breakfast in meeting daily recommended calcium intake in a group of schoolchildren.
abstract: OBJECTIVE
  To evaluate the breakfast intake of calcium and milk products and to determine whether these correlate with total intake of both calcium and milk products.
  
  
  METHODS
  Food taken at breakfast and throughout the day was recorded using a 7 consecutive day food record in 200 schoolchildren aged between 9 and 13 years.
  
  
  RESULTS
  65.3% of boys and 80.5% of girls showed intakes of calcium which were lower than recommended. Milk products were the foods most frequently included in breakfast (95.5% of subjects included them in this meal). A relationship was seen between energy provided by breakfast and the quantities of milk products (r = 0.5735) and calcium (r = 0.6908) taken at this meal. A relationship was also seen between energy provided by breakfast and daily intake of milk products (r = 0.4633) and calcium (r = 0.4954). The percentage of intakes of calcium lower than those recommended decreased when breakfast provided > or = 20% of total energy intake, and when the consumption of milk products at breakfast was greater than the 50th percentile (200 ml). Subjects with breakfast milk product intakes > or = 200 ml showed higher intakes of the same over the rest of the day (233.3 +/-140.4 g) than did those who took lesser quantities of these foods at breakfast (161.5 +/- 100.6 g). Further, those who took > or = 25% of the recommended intake of calcium at breakfast showed greater intakes of the same over the rest of the day (600.4 +/- 213.8 mg compared to 510.8 +/- 200.7 mg in subjects with lower calcium intakes).
  
  
  CONCLUSIONS
  The intake of milk products (r = 0.7587) and calcium (r = 0.7223) at breakfast correlates with the consumption of these foods in the whole diet. However, the total daily intake of milk products and calcium does not depend solely on breakfast intake. Subjects with the greatest intakes at breakfast also showed greater intakes over the rest of the day (r = 0.3953 for milk products and r = 0.4122 for calcium).
authors.affiliation: Departamento de Nutrición, Facultad de Farmacia, Universidad Complutense, Madrid, Spain.
authors.forename: R M
authors.initials: RM
authors.lastname: Ortega
authors.forename: A M
authors.initials: AM
authors.lastname: Requejo
authors.forename: A M
authors.initials: AM
authors.lastname: López-Sobaler
authors.forename: P
authors.initials: P
authors.lastname: Andrés
authors.forename: M E
authors.initials: ME
authors.lastname: Quintas
authors.forename: B
authors.initials: B
authors.lastname: Navia
authors.forename: M
authors.initials: M
authors.lastname: Izquierdo
authors.forename: T
authors.initials: T
authors.lastname: Rivas
mesh_terms: D000293:Adolescent; D017195:Adolescent Nutritional Physiological Phenomena; D000818:Animals; D002136:Calcium, Dietary / Q000008:administration & dosage*; D002648:Child; D002664:Child Nutritional Physiological Phenomena; D003611:Dairy Products; D002149:Energy Intake; D005260:Female; D005502:Food; D006801:Humans; D008297:Male; D008892:Milk; D018673:Nutrition Policy
chemical_list: D002136:Calcium, Dietary